My seventeenth recipe with Wednesday with Donna Hay was chosen by Gaye and is Chilli Cashew Chicken Noodles found in her cookbook Off the Shelf: Cooking from the Pantry, p. 58, or you can click here for link to the recipe on the DH site.
This was so good...works for a nice little lunch or dinner, also am thinking this would be wonderful in my school lunch bag.
I used a medium thick Japanese noodle (you can see some of the noodles peeking out from underneath the chicken mixture in the photo), used salted cashews rather than unsalted ones, as that was all I had on hand, and skipped the cilantro because it tastes like soap to me, but other than that I made the recipe as stated.
The spicing is really nice, an oriental flavor with the nutty flavor of the cashews, and the heat of the chili peppers...all good, an excellent combination. Feel-good food definitely. Definitely a repeat.
Gaye's post on this is here and Chaya's post is here and Margaret's post is here. Next week we are making my pick: Tomato and Garlic Stew with Prawns, click here for the recipe and to accompany it, the Parmesan Crispbread from the recipe found here. If you would like to cook along, send us your link if you post it, no commitment necessary, we would love to have you join us.
